4 In a small mixing bowl, mix vinegar, Dijon and white wine. Pour mixture into frying pan and cook for 1 minute. Add pork chops back into pan with thyme and cover with lid. Place frying pan in oven and cook until pork chops reach a temperature of 155 F to 160 F (68 C to 71 C), about 8 to 10 minutes. 5 Serve with remaining Gorgonzola crumbled over top. Serves 2 PAIRS WITH MIONETTO PROSECCO TREVISO BRUT Italy $19.99 86256 SALENTO VERSO ROSSO Italy $19.99 65565
1
In a large saucepan with a lid, over medium-high, render bacon until crispy, about 8 minutes. Set bacon aside and discard any leftover oil. 2 In same saucepan, heat butter over medium-high. Add celery, onion, garlic and potatoes. Sauté until just soft, about 8 minutes. Add stock, corn, half-and-half cream and tarragon. Reduce heat to low and cook until potatoes are soft, about 15 to 20 minutes. Add salmon, dill and jalapeño. Cook over low until salmon is cooked through, about 5 minutes, then add reserved bacon to heat through and serve. 3 Keeps in refrigerator for up to 4 days. Serves 4 PAIRS WITH GEORGE WYNDHAM BIN 222 CHARDONNAY Australia $14.99 93401 MISSION HILL RESERVE SAUVIGNON BLANC BC VQA $24.99 388629
SALMON CHOWDER 4 slices thick-cut bacon, sliced 2 tbsp (30 ml) salted butter 4 stalks celery, diced
1 medium onion, diced 3 garlic cloves, minced 2 medium russet potatoes, peeled and cubed 4 cups (1 L) stock (vegetable, fish or chicken) 1 x 14 oz (398 ml) can creamed corn 1 cup (250 ml) half-and-half cream 1 tsp (5 ml) dried tarragon 1 lb (500 g) salmon, skin removed, cubed ½ cup (125 ml) chopped dill ½ jalapeño, thinly sliced
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